Beef Short Rib French Onion Soup Recipes

BEEF SHORT RIB FRENCH ONION SOUP

Steps:

• Mix flour, 2 tablespoons salt, 1 tablespoon black pepper, paprika, garlic powder, and onion powder in a bowl. Dredge beef short ribs in the seasoned flour mixture. Reserve 3 tablespoons of leftover seasoned flour.
• Heat olive oil in a large pot over medium-high heat and pan-fry the beef ribs until browned on all sides, 3 to 5 minutes per side. Remove ribs and set aside. Turn heat down to medium and melt butter in the pot; cook and stir sweet onions in the butter until soft and slightly browned, about 15 minutes. Stir constantly and reduce heat if onions begin to burn.
• Stir 3 tablespoons of reserved seasoned flour mixture into the onions and cook and stir for 10 minutes; pour in beef broth and sherry. Bring to a boil, stirring constantly, until soup is slightly thickened; season with more salt and black pepper, if desired.
• Strip leaves from thyme sprigs and add leaves to the soup. Gently return short ribs to the pot, reduce heat to low, and simmer soup until ribs are tender, about 2 1/2 hours. Stir soup every hour or so.
• Preheat the oven's broiler.
• Ladle soup into oven-safe soup crocks, placing a short rib into each bowl. Top soup with 2 slices of French bread per bowl and sprinkle about 1/4 cup of Gruyere cheese over each crock.
• Place crocks under broiler until cheese is browned and bubbling, 2 to 3 minutes.

FRENCH ONION BEEF SHORT RIBS

Steps:

• Preheat oven to 325 degrees F. Sprinkle short ribs with garlic and 1-1/2 teaspoons black pepper. In 6- to 8-quart Dutch oven, brown short ribs, half at a time if necessary, in hot oil over medium heat, turning frequently to avoid burning garlic. Remove Dutch oven from heat; remove short ribs. Carefully add brandy to Dutch oven and return to heat. Cook and stir, scraping up any brown bits. Add 2 cups of the beef broth, the bay leaf and 1 tablespoon fresh thyme. Return short ribs to Dutch oven. Bring to boiling. Cover and bake in the preheated oven for 2 to 2-1/2 hours or until tender.
• Meanwhile, slice onions crosswise. In a 12-inch skillet, cook sliced onions in hot butter over medium heat for 5 minutes. Reduce heat, cook onions over medium-low heat for 25 to 35 minutes or until light brown and tender, stirring occasionally. Season to taste with salt.
• Remove short ribs from Dutch oven. Strain the cooking liquid and discard solids. Skim fat from cooking liquid. In the same Dutch oven, combine cooking liquid and cooked onion mixture over low heat until heated through. If desired, add additional beef broth until it reaches desired consistency. Season to taste with salt and pepper.
• Meanwhile, on a baking sheet place bread slices. Broil 4 to 5 inches from heat for 1 to 2 minutes or until toasted. Turn bread slices and divide cheese evenly among bread slices. Broil 1 to 2 minutes more or until cheese is melted and bread is toasted on the other side.
• To serve, place bread slices in the bottom of four shallow bowls. Divide short ribs among bows. Spoon broth mixture over beef. Add parsley and thyme. Makes 6 servings.

FAST AND EASY SLOW-COOKED SHORT RIBS

Steps:

• Place short ribs into a slow cooker; top with French onion soup. Season mixture with salt and pepper. Pour chili sauce over exposed parts of ribs; sprinkle with rosemary.
• Cook on Low for 8 to 10 hours.

FRENCH ONION SOUP WITH BRAISED SHORT RIBS

Steps:

• Braise the short ribs: Preheat the oven to 325 degrees F. Toss the short ribs with the flour and season liberally with salt and pepper. Heat the canola oil in a large Dutch oven over medium-high heat until it begins to shimmer. Add the short ribs and cook until browned on all sides, about 8 minutes. Transfer to a plate.
• Add the carrot, chopped onion and leek to the pot and cook, stirring, until lightly browned, about 4 minutes. Return the short ribs to the pot and stir in the thyme sprigs, bay leaf, garlic and tomato paste. Add the wine and bring to a simmer, then cook until reduced by half, about 5 minutes. Add the stock and return to a simmer. Cover, transfer to the oven and braise until the short ribs are falling off the bone, 2 hours, 30 minutes to 3 hours.
• Meanwhile, caramelize the onions: Melt the butter in a large pot over medium heat. Add the sliced onions, reduce the heat to low and season with salt and pepper. Cook, stirring frequently, until deep golden brown, about 2 hours, 30 minutes. (Add a splash of water and scrape up any browned bits from the pot, if necessary.)
• When the short ribs are done, remove from the broth with a slotted spoon, transfer to a plate and let cool slightly. Strain the broth, discarding the solids. Shred the meat, discarding the bones, and toss with 1 cup of the broth. Reserve the remaining broth.
• Add the thyme leaves and sherry to the caramelized onions. Cook until the liquid is reduced by half, about 3 minutes; add the reserved broth and cook 30 more minutes. Season with salt and pepper. Skim the fat from the top of the soup. Stir in the vinegar.
• Preheat the oven to 425 degrees F. Divide the soup among 6 ovenproof bowls; spoon about 1/3 cup shredded meat into the center of each, then top each with 2 slices toast, trimming the bread if necessary. Top each with 2 slices cheese, letting the cheese hang over the side of the bowl. Transfer to the oven and bake until golden and bubbly, about 10 minutes. Top with chives.